New England Lobster Roll

• 1/2 cup mayonnaise (I use Hellmann's, and not the light variety)
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon hot pepper sauce (such as Frank's or Louisiana Hot Sauce)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 lobster tails, cooked, shelled, and meat coarsely chopped (about 2 cups, see note for preparing lobster meat)
• 4 soft frankfurter rolls

1. Whisk mayonnaise, lemon juice, mustard, olive oil, tarragon, hot-pepper sauce, salt and pepper in a medium-sized bowl. Mix in chopped lobster; cover with plastic wrap; refrigerate for at least 1 hour.
2. Gently open each roll; lightly toast. Fill each with the lobster mixture. Serve each with potato chips and a pickle spear.
3. PREPARING THE LOBSTER MEAT: 1.Cook the lobster tails in simmering water 4 to 5 minutes, or until meat is white throughout. 2.Using kitchen shears, cut down the back of the tail, so you can remove the lobster meat in one piece. 3.Slice tail meat in half lengthwise, then cut across to dice. Refrigerate until ready to use.

mayonnaise, lemon juice, mustard, extra virgin olive oil, tarragon, hot pepper, salt, black pepper, lobster, frankfurter rolls

Taken from www.food.com/recipe/new-england-lobster-roll-352074 (may not work)